Let’s Talk Flavor: No Bland Bowls Allowed
Here’s the real trick to cabbage soup that tastes like it came from your grandma’s secret recipe book
1. Sauté those veggies
Don’t just toss everything in the pot and hope for the best. Take a few minutes to sauté your onion, carrot, and celery in olive oil until they start to soften. Add garlic last so it doesn’t burn. This step brings out sweetness and depth. Trust me, it’s worth the extra five minutes.
2. Add your spices early
Sprinkle in your smoked paprika and thyme while the veggies are still in the pan. This wakes them up and infuses everything with that rich, savory base flavor. Your kitchen will start to smell amazing right about now.
3. Let it simmer low and slow
Add the cabbage, tomatoes, broth, and chili flakes (if using). Bring it all to a boil, then lower the heat and let it simmer for about 30–40 minutes. The cabbage will soften, and the soup thickens up a bit. It gets better the longer it sits—kind of like lasagna.
Real Talk: Why I Keep This Soup on Repeat
I’ve made this soup more times than I can count. Seriously—rainy nights, lazy Mondays, post-holiday “I need veggies” days… it’s always the move.
One time, my friend came over and said, “Uhh… cabbage soup? Are we okay?” but after one bowl, she was literally scraping the bottom with a slice of sourdough. It’s that kind of soup. It wins people over. Slowly, but surely.
Plus, this stuff reheats like a dream. Make a big batch and stash leftovers in the fridge for lunches or those “I don’t feel like cooking” nights.
Quick Tips for Soup That Hits Every Time
Use better broth. Seriously, if you use the bland boxed stuff, your soup’s gonna taste… well, bland. I love Better Than Bouillon—it’s packed with flavor.
Don’t skip the lemon juice. It wakes everything up at the end. Just a little squeeze, right before serving. Game changer.
Top it off. I like a sprinkle of fresh herbs, a dollop of sour cream, or even a little grated Parmesan if I’m feeling extra.
Crusty bread? Mandatory. This soup loves a good dunk.
Make It Your Own (No Rules Here)
This cabbage soup is like a blank canvas. Wanna add beans? Go for it. Have sausage in the fridge? Brown it up and toss it in. I’ve even thrown in leftover rice, shredded chicken, or sweet potatoes when I needed to clean out the fridge.
It’s also totally vegan if you use veggie broth. So it works for pretty much any crowd—meat lovers, vegans, picky kids (okay, maybe not picky kids, but hey, it’s worth a shot).
continued on next page
ADVERTISEMENT
